Prep 20 mins
Cook 30 mins
My source for this great recipe is homecooking.about.com. Their intro was brief & to the point ... "If you love tapenade, you will love this olive pate flavored w/roasted garlic & Brie or Fontina cheese. SPEC NOTE: Altho described only as a pate, an amazing feature of this recipe is its expanded uses. I have used this full of flavor mixture to stuff meat entrees, eggplant rollups & twice baked potatoes. Carmelized onions &/or mushrooms make a good addition to it for certain uses. Your only limit is your imagination.
- 8 garlic cloves (not peeled)
- 1⁄2 lb brie cheese (or Fontina cheese, cut in 1-in cubes)
- 1 cup black olives (Mediterranean or Greek, pitted)
- 1⁄4 cup olive oil (do not substitute)
- Preheat oven to 350°F Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil & let garlic cloves rest about 10 min till cool enough to handle.
- When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.
- While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring till smooth.
- Using a food proc or heavy-duty blender, puree olives, garlic & olive oil about 15 seconds. Add melted cheese & pulse about 10 more seconds till combined.
- Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.
- To Serve - Turn out the pate on a serving platter & surround w/crusty bread, zucchini rounds & assorted crackers. Can also be plastic-wrapped in a log shape as desired.
A nice pate that I didn't even wait for it to cool completely, I just cooled it then dived in with tortilla chips. I will try this with baked potatoes next. Thanks!